These crumbl copycat pumpkin cake cookies are so good you'll think you are eating the real deal! They have a soft pumpkin cake texture inside and are topped with a swirl of cream cheese frosting and mini chocolate chips.
This recipe was updated on 11/04/21.
You are going to go wild for these crumbl copycat pumpkin cake cookies! Each bite is better than the last, they are so delicious. The cookie itself is a pumpkin cookie with a cake like texture, but they aren't overly pumpkin. I think it's the perfect amount.
The cookie is more like a cake than an actual cookie. They have a super soft cake like texture.
So even the pumpkin nay-sayers will love these!
They have a silky smooth thick cream cheese frosting swirled on top with mini chocolate chips. Have you ever had pumpkin with chocolate? It's actually really good!
The cookie itself isn't overly sweet, and the frosting is the perfect balance.
Save yourself a trip to crumbl because these will be your new favorite! And you can make so many of them for a fraction of the cost. Also, you can freeze them for later. So even if you don't want an entire batch you could share a few and freeze the others.
- butter - opt for butter not margarine
- brown sugar
- white sugar
- oil - you could use canola or sunflower oil, flavorless oil will work best
- eggs - one whole egg and one egg yolk
- pumpkin puree - this is not the same as pumpkin pie filling, you want plain canned pumpkin puree (no added spices)
- vanilla extract
- all purpose flour
- corn starch - adds to the softness and cake like texture
- baking soda
- baking powder
- pumpkin pie spice
- cream cheese
How To Make
Wet ingredients. In a stand mixer or a bowl using a hand mixer, beat together the softened butter, brown sugar and white sugar. Then mix in the oil, vanilla extract and pumpkin puree.
Once those are fully mixed stir in the egg and egg yolk.
Dry ingredients. Sift together the flour, corn starch, salt, baking soda, baking powder, pumpkin pie spice and cinnamon.
Mix the dry ingredients in to the wet.
Forming cookies. To prevent cookies from sticking to your baking tray, I always suggest using parchment paper. Use a 3 tbsp cookie scoop (this is the size of an ice cream scoop) to scoop out the cookie dough.
Lay them all out on the parchment paper, making sure to give them space.
Baking. Bake for 15-17 minutes. If you don't bake them long enough then the top of the cookie will still be gummy.
Cooling. Transfer them to a wire rack to cool completely before frosting. If they are warm, the frosting will slip right off!
Frosting. To make the frosting, beat together softened cream cheese, butter, powdered sugar, salt and vanilla extract. Spoon this in to a piping bag fitted with a round tip.
Alternatively if you don't have a piping bag you can use a ziploc bag, and snip the tip off.
Start in the middle of the cookie, so the tip of the piping bag is vertical and in a circular motion swirl on the frosting. Use a generous amount!
Sprinkle with the mini chocolate chips.
More Pumpkin Inspired Recipes
- Pumpkin Cream Cheese Muffins
- Soft Pumpkin Cheesecake White Chocolate Cookies
- Best Pumpkin Swirl Cheesecake
- Pumpkin Cream Cheese Cinnamon Rolls
- Pumpkin Loaf With Pie Crust Crumble
- 1/2 c butter, softened
- 1 c brown sugar, packed
- 1/4 c white sugar
- 1 egg
- 1 egg yolk
- 1/4 c sunflower oil (about 56 grams)
- 1 1/4 c pumpkin puree
- 1 tsp vanilla extract
- 2 1/4 c all purpose flour
- 1 tsp corn starch
- 3/4 tsp kosher salt
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Cream cheese frosting
- 3 tbsp butter
- 6 oz cream cheese
- 2 c powdered sugar
- 1/4 tsp vanilla
- Pinch of salt
- 1/4 c mini chocolate chips
- Preheat oven to 350
- In a stand mixer cream together the butter, brown sugar and white sugar
- Stir in the pumpkin puree, oil and vanilla
- Mix in the egg and egg yolk until combined
- In a separate bowl sift together the flour, corn starch, salt, baking soda, baking powder, pumpkin pie spice and cinnamon
- Mix the dry ingredients into the wet ingredients, stir until combined
- Line a baking sheet with parchment paper
- Scoop out the cookie dough using a 3 tbsp cookie scoop and leave 2 inches between the cookies on the baking sheet
- Bake for 15-17 minutes
- While the cookies bake, make the frosting
- Beat together the butter, cream cheese, powdered sugar, vanilla extract and a little pinch of salt
- Chill the frosting in the fridge while the cookies cool
- Pull the cookies from the oven and transfer to a wire baking sheet, let these cool completely
- Put the frosting in a piping bag or a ziplock bag with the tip cut off, swirl the frosting in a circle spiral and sprinkle the mini chocolate chips on top
- Store in the fridge (let them sit at room temperature for 10 minutes to soften the cookie back up when ready to eat)
For less of a strong pumpkin taste, reduce the amount of pumpkin pie spice
Recipe ingredients/amounts were updated on 11/04.
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Nutrition Information:Yield: 17 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 209mgCarbohydrates: 38gFiber: 1gSugar: 24gProtein: 3g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.